Here is what I think…or one of the millions of things I think….find something to celebrate. It can be a little thing or a big thing or nothing real at all, but some creative thing going on inside your head. Take some time to celebrate something. It can only be a good thing, right?

This apple cake is of my own invention to celebrate no one thing, but just the season, the beautiful apples I had, a few lovely soft orange rose hips,  some antique pieces recently acquired for props, the light coming in through the window on this particular day while I played with this still life. More than plenty to celebrate I think don’t you?

I made a wee cake and a larger cake..one to give away and one to enjoy.

A dusting of powdered sugar always seems celebratory to me.

Ingredients:

• 6 crisp, tart apples or whatever is your favorite, peeled, cored & thinly sliced
• 1/2 cup raw sugar
• 1/2 cup granulated sugar
• 1 1/2 cups Spelt flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon apple pie spice
• 1 tablespoon pure vanilla extract
• 2 large eggs, lightly beaten
• 1 stick unsalted butter, melted
• 1/2 cup chopped blanched almonds
• powdered sugar for dusting over top of finished cake

Directions:

1. Preheat oven to 350 degrees. line the bottom of a 9 or 10 inch springform pan with parchment paper and then spray sides and bottom with cooking spray. Set aside.
2. Toss together in a bowl the apple slices & 2 tablespoons of the granulated sugar. Set aside.
3. Using a stand, or hand mixer, blend together the remaining granulated sugar, raw sugar, spelt flour, baking powder, apple pie spice, vanilla extract, eggs and butter.
4. Fold in half the sugar-coated apples and spoon into the prepared springform pan. Top with remaining apple slices & chopped almonds.
5. Bake for about 1 hour or until cooked throughout when tested with a skewer. Let cool in the tin for about 10 minutes then remove the sides and cool cake on a wire rack.
6. Right before serving add a generous, celebratory, dusting of powdered sugar.

Note: Is delicious with a bit of whipped cream as well. If you decide to make a wee and larger cake like I did use a smaller 8 inch pan and an even smaller 6 inch pan. Worked great.

Teresa Blackburn   http://www.teresablackburnfoodstyling.com     http://www.foodofifth.com